Real vegetarian food, served in an imaginary world...

Thursday 19 July 2018

Fantasy Veggie Dinner Guest - JOE ELY

With the next Cowboy Cook-Along in the offing, Zelda has been working on some new Tex-Mex recipes and had some leftover, so was looking for some extra dinner guests.

She has seen Joe Ely perform live twice; once in Nottingham and once in Camden Town. His songs are resplendent evocations of the Texas landscape and folklore, so she has invited him round this evening.
Check out 'Me and Billy the Kid' and 'The Road Goes on Forever':

6 veggie sausages, defrosted if frozen
1 jalapeno, deseeded and chopped
1 onion, peeled and chopped
1 red pepper, deseeded and chopped
2 garlic cloves, crushed
1 egg
2tbsp olive oil
handful of fresh coriander
juice and zest of 1 lime
1 can kidney beans, drained and rinsed
2tsp chilli flakes
½tsp chilli powder
1 sheet shortcrust pastry
splash of milk

Heat 1tbsp of the oil in a pan and fry the onion, pepper and chilli for a few moments. Then add the garlic and cook for a minute more.
Allow to cool slightly and then place in a food processor.
Heat the rest of the oil in the same pan and cook the sausages until just starting to brown. Cut each one into three and add to the onion mix with half of the kidney beans.
Give all a whizz to make a rough mix. Then add the egg and whizz again to bind it all together but leave some texture to it. Transfer to a bowl.
Chop the coriander roughly.
Add to the mixture along with the rest of the kidney beans, the lime juice and zest, the chilli flakes and chilli powder. Season and stir well with a spoon.
Spread out the pastry sheet and cut off two edges.
Cut off each corner of the remaining piece and place the sausage mixture down the middle.
Fold the pastry up and around and then use strips of the off-cuts to ‘lace’ over the top.
Place on a baking tray.
Brush with a little milk and bake for 30-40 minutes at 200°C/ Gas 6/ 390°F.

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